Snickerdoodle Cookie Ice Cream Sandwiches With peanut butter

Preheat oven to 350 degrees.

Combine topping ingredients in a small bowl and set aside.

Using a mixer, cream together peanut butter, butter, sugars, eggs and vanilla. Once well blended, add flour, cream of tartar and baking powder.

Cover and chill for at least one hour.

Roll heaping tablespoons into balls, then roll each in the topping mixture. Place 2 inches apart on a parchment-lined baking pan and mash with a fork in a crisscross pattern.

Bake 10–12 minutes. Remove and cool on a wire rack.

Once cool, spoon slightly softened ice cream onto half of the cookies and top with the others. Sprinkle ice cream with cinnamon sugar. Wrap in wax paper and freeze immediately to firm ice cream before serving.